Ingredients for 4 servings
- 2 liters (2.1 qt) of Bouchot mussels (or rope mussels so you don't have to scrape them)
- 3 garlic cloves
- 1 egg yolk
- juice of one lemon
- 1/4 liter (4.25 qt) of olive oil
- Salt, freshly ground pepper
Recipe: Mussels with Aioli
Prep
15 min
Cook
5 min
Total
20 min
Servings
4 serv.
Step-by-step directions
1 Scrape and wash the mussels, open them in a pot with a little water over high heat, stir the pot from time to time, and drain them.
Prepare the aioli:
2 Peel the garlic cloves, cut them in half, remove the germs, press them through a garlic press.
3 In a bowl, put the garlic, egg yolk, mix and let rest for at least 1 minute.
4 While stirring constantly with a wooden spoon, add the oil little by little.
5 Finish with a whisk (hand whisk), the aioli must be extremely firm.
6 Add the lemon juice, salt, pepper.
6 Remove the mussels from their shells.
7 In a shallow dish, mix the still warm mussels and the aioli.
8 Serve immediately
** You can add chopped fresh herbs to the aioli, and/or very small croutons still hot, according to taste
** To be served as an appetizer or with toothpicks for an aperitif
Chef Patrick's Comment
Good recipe. For me, no water for cooking but a little white wine from the south with a little minced garlic and well seasoned (for the taste of the mussels). If you have some time, serve these mussels hot in small individual bowls that are very hot and the aioli in a salad bowl in the middle and another with small croutons so everyone can mix the sauce and croutons to their liking.
Wine Pairing
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